Honey Pepper Sauce Recipes

Steps:

• Mix water and corn starch in a saucepan until no lumps remain.
• Add honey, soy sauce, and pepper sauce and stir thoroughly.
• Heat over medium, stirring occasionally until thickened.
• Remove from heat and serve.

Steps:

• Whisk together the buttermilk, 2 tablespoons salt and the chili de arbol in a large bowl or large baking dish. Add the chicken and turn to coat.
• Stir together the flour, garlic and onion powders, paprika and cayenne in a large baking dish. Season generously with salt and pepper.
• Pull the chicken out of the buttermilk, gently shaking off any excess liquid. Dredge the pieces a few at a time in the flour mixture and pat off any excess. Then dip back into the buttermilk and allow any excess to drain off. Dredge again in the seasoned flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
• Pour about 3 inches of oil into a deep cast-iron skillet; the oil should not come more than halfway up the sides of the skillet . Put the skillet over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer.
• Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time, and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.
• Drizzle the fried chicken with the Honey-Pink Peppercorn Sauce.
• Stir together the honey, peppercorns, lime zest and juice in a small bowl and season with salt and pepper. Cover and let sit at room temperature.

Steps:

• In sauce pan, heat olive oil over medium heat.
• Add onion.
• Sauté until soft, about 2-3 minutes.
• Add garlic and ginger.
• Sauté for 1 minute, making sure not to brown garlic.
• Add honey, chili sauce, chicken stock, cider vinegar, Worcestershire sauce, Chili Pepper Paste, Garlic Chili Pepper Sauce and lime.
• Simmer until thick, about 20 minutes, stirring occasionally.

Steps:

• Heat oil in a nonstick skillet over medium heat. Add garlic; cook and stir until translucent, 3 to 4 minutes. Stir in ketchup, honey, and soy sauce. Bring to a boil. Reduce heat and simmer, stirring occasionally, until flavors combine, about 5 minutes.

Steps:

• Combine the chiles, tomatoes, garlic, onion and 1 1/2 teaspoons salt in a blender. Blend on high until smooth. Scrape down the sides and add the olive oil. Blend until very smooth. Add the parsley and basil and blend until small specks of herbs are visible. Stir in the honey if using.
• Transfer to a medium saucepan and cook over medium-low heat until thickened and darkened by a shade or two, 7 to 8 minutes. Let cool completely. Transfer to a glass jar with a lid. Top with a thin layer of olive and the lid. The sauce will keep for several weeks in the refrigerator, as long as it is covered with oil.